Kale is an excellent green vegetable for cold-weather cooking. It's best known as an attractive garnish, but the mild-flavor greens are also a highly nutritious addition to salads, stir-fries, steamed vegetable dishes, soups, and stews. Unlike so many other greens, they keep much of their shape even when cooked, adding texture to any dish. Leaves may be blue-green, green, or burgundy in color, and ruffled, curly, deeply cut, or flat in form. Kale grows best in full sun, but will tolerate partial shade as well. Plants that receive fewer than 6 hours of sun daily will not be as stocky or leafy as those that get ample sun, but they will still be plenty edible! Kale likes fertile soil to grow fast and produce tender leaves. Enrich the soil with compost and fertilizer before setting out the plants. Color and flavor improve with cool weather.
Winterbor Kale is extremely frost hardy. Plants are very tall and extremely productive with thick, very curly, ruffled, blue-green leaves. This variety makes an excellent salad when the leaves are chopped finely and used raw.
Size: 24-36 in.
Days to Maturity: 60
Exposure: Full Sun to Partial Shade